Wild seared Spencer Gulf King Prawns with green vegetables and lemon mustard dressing | Marine Stewardship Council
Recipe for wild seared sustainable Spencer Gulf King Prawns with green vegetables and lemon mustard dressing.
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Cooking tools:
- Nonstick skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 12 large peeled and cleaned MSC Spencer Gulf King prawns
- 1 bulb fennel, sliced
- 1 red onion, sliced
- 200g steamed kipfler potatoes (or similar)
- 8 spears green asparagus, sliced
- 100g steamed fine green beans
- 1 tablespoon grain mustard
- 60ml extra virgin olive oil
- juice of 1 lemon
- 20 ml water
- sea salt
- cracked pepper
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